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Better-Than-Starbucks&Reg; Blueberry Pound Cake

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Recipe Summary Better-Than-Starbucks&Reg; Blueberry Pound Cake

This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold.

Ingredients | Cake Starbucks

1 cup butter, very soft

1 (8 ounce) container ricotta cheese

1 cup white sugar

½ cup sucralose sweetener (such as Splenda®)

4 eggs

1 ½ teaspoons vanilla extract

½ teaspoon almond extract

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

1 (12 ounce) package frozen blueberries

Directions

Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.

Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.

Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.

Pour batter evenly into the prepared pan.

Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.

Info | Cake Starbucks

prep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 12 Yield: 1 9x13-inch cake

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Desserts, Fruit Dessert Recipes, Blueberry Dessert Recipes,